Endorsements from Ferran Adrià, Danny Meyer and Ricardo Zarate

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"God has spoken," saith the prophet Ferran Adrià. "The future of gastronomy is being cooked up in Peru." The Catalan superchef, of el Bulli fame, was referring to Gastón Acurio, who in August opened his first restaurant in New York City (his 32nd worldwide), in the Flatiron space once occupied by Danny Meyer's Tabla. For his part, Meyer has agreed that Peruvian cuisine "will be huge"—and with good reason. Consider that Lima-born Ricardo Zarate (Mo-Chica, Picca) is arguably Los Angeles' hottest young chef and that Adrià himself is working on a documentary about the country's rich culinary traditions: its world-renowned ceviche; its unparalleled variety of chilies and tomatoes; and, most important, its unique blend of immigrant influences. "Peruvian food is a big melting pot," Zarate says. "The Incas put in the first ingredients. Then came the Spanish, the Africans, the French, the Italians. They were followed by the Chinese, the Japanese. That's 500 years of fusion." The best stews take time—and this one is ready to be served.